Content

• To step
• Part 1 of 2: Keep the potatoes in water
• Part 2 of 2: Keep the potatoes fresh
• Tips
• Warnings
• Necessities

Potatoes are always a welcome addition to the evening meal, but it can take time to peel, wash and cut them every time you want to eat potatoes. Save time preparing your meals by preparing earlier and putting the peeled potatoes in a bowl of water. Add a splash of a mild acid like lemon juice or vinegar to prevent the potatoes from browning. Freshly peeled potatoes should keep for one to two hours on the counter and in the refrigerator for about 24 hours.

To step

Part 1 of 2: Keep the potatoes in water

1. Rinse the freshly peeled potatoes under the cold tap. When you have removed the thick skin from the potatoes, hold them directly under the cold tap. When the rinse water is clear, place the potatoes on a few sheets of kitchen paper and gently pat them dry.
   • If you are preparing a large amount, peel all the potatoes at once, put them in a colander and rinse at the same time.
   • When peeling a potato, the liquid starch in the potato is exposed to the air and the potato quickly turns a dark pink or brown color. By quickly rinsing the potato, the excess starch is removed, so that the potato discolours less quickly.
2. Cut the potatoes into smaller pieces if you want. You now have the option to cut the potatoes into smaller cubes or slices, or whatever shape you need the potatoes for a recipe. This way you can shorten the preparation time and cooking time a lot later. Otherwise you can leave the potatoes whole. They will keep for about the same time anyway.
   • Use a nice sharp knife. A dull knife damages the potatoes so that more enzymes are released that make the potatoes spoil more quickly.
   • Cut the potatoes into cubes of four to five centimeters to make mashed potatoes or into slices of about half an inch to make chips or potato gratin.
   • The smaller the potatoes are cut, the faster they absorb water. Therefore, if you want to prepare rösti, fries or mixed vegetables, it is better to peel and cut the potatoes just before cooking.
3. Fill a large bowl with cold water. Choose a bowl that is large enough to hold all the potatoes you have peeled so that you don't have multiple bowls on your counter or in the fridge. Fill the bowl about half full with water, so that there is enough room for all the potatoes you have peeled.
   • Do not overfill the bowl or the water may spill over when you put the potatoes in it.
   • If you're making mashed potatoes, fill a pan with water instead of using a bowl. When you are preparing dinner, you can simply put the pan on the stove and heat the water until it boils.
4. Add a squeeze of lemon juice or vinegar. Add a few drops of an acidic ingredient such as lemon juice or distilled vinegar to the water and stir until the acid is well distributed. There is no precise amount of acid to use, but a good rule of thumb is to use about one tablespoon (15 ml) for every four quarts of water. So if you have a two to five liter mixing bowl, use ½-1¼ tablespoon.
   • The sour liquid should not change the flavor of the prepared potatoes.
5. Put the potatoes in the bowl of water. Make sure there is enough water in the bowl to cover the potatoes completely. When the potatoes are submerged, no oxygen from the environment can be added, so that they cannot go bad.
   • Potatoes give off gas as they spoil, so if they float near the surface of the water, it could be a sign that they are not as fresh as you thought.

Part 2 of 2: Keep the potatoes fresh

1. Cover the bowl. An airtight storage box with a tight-fitting lid ensures the best result. If that is not possible, place a sheet of cling film or aluminum foil over the opening of the bowl and push the edges of the plastic around the rim of the bowl to seal it. This way the potatoes are not exposed to the air and you do not accidentally spill water from the bowl.
   • Press as much air out of the storage box as possible before sealing.
2. Use potatoes that you keep at room temperature within one to two hours. There is no need to put the potatoes in the fridge if you are going to prepare them in a short time. Just leave the bowl on the counter and take the potatoes out of the water when you need them. After such a short time, the potatoes should (almost) not discolour.
   • Storage at room temperature can be helpful if you want to prepare the ingredients all at once before cooking.
3. Keep the potatoes in the refrigerator for a maximum of 24 hours. If you are not going to prepare the potatoes immediately, you must keep them refrigerated. Place the bowl on one of the middle shelves in the refrigerator and leave it there overnight. Make sure to pour the water out of the bowl the next day if you want to cook the potatoes in the oven or deep fryer.
   • If you store potatoes in water for more than a day, they can become saturated with water, which can change the taste and texture.
4. Change the water if necessary. Sometimes the water in the bowl discolours instead of the potatoes themselves. When that happens, simply empty the bowl into a colander, return the potatoes and add fresh water.
   • If you leave the potatoes in dirty water, they will absorb the same enzymes that cause them to turn brown under normal conditions.
   • Most of the enzymes leak out of the potatoes in the first few hours, so you should only need to change the water once.

Tips

• Before putting the potatoes in the water, use a vegetable peeler to remove any last stubborn pieces of skin from the potatoes.
• Peel, cut and store the potatoes the day before to do some prep work for a big meal on a holiday.
• In the case of dishes that are important to be crispy (such as potato pancakes or thin chips), it is best to peel and cut the potatoes just before cooking.
• By rinsing the peeled potatoes thoroughly and changing the water daily, they may last up to three days.

Warnings

• Do not store grated potatoes in water. Because the pieces are so small, they quickly absorb water and lose their crunchiness.

Necessities

• Big bowl
• Water
• Cling film or aluminum foil
• Lemon juice or distilled white vinegar
• Sharp knife
• Cutting board
• Large pan (optional)
• Colander or fine iron strainer (optional)